Cantonese food is the most popular style outside China. Cantonese cuisine originates from the region around Canton (Guangzhou) in southern China's Guangdong province. Cantonese saying goes that the only four-legged things that Cantonese people won't eat are tables and chairs. Cantonese cuisine includes almost all edible food in addition to the staples of pork, beef and chicken, such as snakes, snails, insects, worms, chicken feet, duck tongues, and entrails. As a trading post, Canton (Guangzhou) had access to a large range of imported food, which resulted in the huge variety of Cantonese dish we can enjoy today.

Unlike other Chinese cuisines, the Cantonese usually serves soup before a meal. The soup is usually a clear broth prepared by simmering meat and other ingredients, and cooked on mild fire for hours. Cantonese normally only consume the liquid in the pot, the solids are usually thrown away unless they are expensive such as abalones or shark fins.

Due to Guangdong's proximity to the south China sea, cooking live seafood is a specialty in Cantonese cuisine. Prawns, shrimps, scallops, lobster and crab are in plentiful supply.

Some Representative Cantonese Food:

Dim Sum (Dian Xin) - Dim sum is literally translates to "touch the heart". Dim sum is usually served as breakfast or brunch, enjoyed with family or friends. There is a wide variety of food available; Gow (Dumpling), Siu Mai, Phoenix talons (Chicken feet), Steamed spare ribs, and Spring rolls are good examples. In some restaurants, they are served on trolleys. Dim sum is part of the Cantonese culture. It is common to see good Cantonese restaurants crowded with people having dim sums on Sunday mornings, enjoying dim sum while reading newspapers. 
　

Shark Fin Soup - Genuine shark fin soup or stew is made with real shark fins obtainable from several shark species. In Cantonese cooking, raw shark fins are processed by first removing the skin, trimming them to shape, and thoroughly drying them. Considered a highly prized delicacy, the best Cantonese shark fin soup can fetch up to US$100 per bowl. However, there are also cheaper shark fins, usually taken from smaller shark species, used for casual dining. The price depends on the size and quality of shark fin used; shark fin is estimated to cost at least US $4.50 per bowl.   
　

Char Siu (BBQ pork) - Char siu, also known as BBQ pork, is Cantonese-style barbecued pork. It is usually made with long strips of boneless pork, typically pork shoulder. The distinctive feature of char siu is its coating of seasonings which turn the meat dark red, or occasionally burnt, during cooking. The seasoning mixture for char siu usually includes sugar or honey, five-spice powder, red food colouring, soy sauce, and sherry or rice wine. The words char siu literally mean "fork roasted", which is the traditional preparation method. Long forks hold the meat in a covered oven or over a fire. Char siu is rarely eaten on its own, but used in the preparation of other foods, most notably stuffed in buns, and served with rice. Char siu is common in places with a large Cantonese-speaking community, including southern China, Malaysia and Singapore. It is also commonly served in Chinese restaurants and food markets in other parts of the world. 

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